Raspberry Pancakes with Chocolate Sauce
These raspberry pancakes with chocolate sauce make a wonderful special occasion breakfast. ($.83 per serving)
Ingredients for the Pancakes
- 1 1/2 cups gluten-free flour (or white whole wheat flour)
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/3 cup melted coconut oil
- 1 1/2 cups coconut milk
- 1/4 cup raspberry puree
- 1 tsp vanilla extract
Ingredients for the Sauce
- 1 ounce dark chocolate
- 1/4 cup maple syrup
- 1/4 cup raspberries
In a small bowl, stir together the flour, baking powder, and salt for the pancakes.
In a large bowl, combine the eggs, coconut oil, coconut milk, raspberry puree, and vanilla. Add the dry ingredients and stir together until just combined. Do not overmix.
Pour the batter onto a hot griddle to make 3-inch pancakes.
To make the sauce, place the ingredients in a small saucepan and simmer over medium-low heat until the chocolate is completely melted.
Serve the pancakes with the warm sauce drizzled over them.
Calories: 522kcal | Carbohydrates: 68g | Protein: 8g | Fat: 27g | Saturated Fat: 20g | Cholesterol: 82mg | Sodium: 331mg | Potassium: 249mg | Fiber: 6g | Sugar: 24g | Vitamin A: 119IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 3mg